Rice is the soul of Alicante's cooking. Along this coast, the classic dishes are arroz a banda, rice cooked in a rich fish stock and served with garlic mayonnaise, and further inland, arròs amb costra, a baked rice with a crust of egg, from Elche. Fish and seafood from the local ports go into stews and grills, and the local sweet, the turrón of Xixona, is sold everywhere. After a day in the hills, a long lunch on the coast is the proper end to the ride.
The shelter at Cimbarrillo Ma Antonia II lies about twelve kilometres from El Campello, in the hills behind the coast, and carries painting in the Levantine tradition, protected by UNESCO as part of the rock art of the Mediterranean basin in Spain. The ride links it with the Abric del Voro, another site in the district. The name, with its mention of a woman, Antonia, suggests a local who gave her name to the rock, and the place has the feel of a spot known to shepherds for generations.
The landscape is dry and beautiful. Carob, almond and olive trees stand on terraces of pale stone, wild rosemary and thyme grow in the gaps, and the air smells of resin and warm earth. From the high points, you can see the sea in one direction and the long blue wall of the Sierra de Aitana in the other.
The roads inland from El Campello are a pleasant change from the crowded coast. They wind up through the hills in tight bends and long curves, with good views and light traffic. Surfaces vary, and gravel collects in the corners. Cyclists are numerous at weekends, so ride with care.
Fuel is easy in El Campello, Villajoyosa and San Juan de Alicante, and the coast has restaurants in plenty. Carry water, since there are no services in the hills.